Squash Stew

Squash Stew

56
GILLIANMCLENNAN 0

"Even my boyfriend, who is a meat and potatoes kind of guy, gets excited when I make this dish. As an added bonus, this happens to be fit for a vegan. This pleases a broad range of diets and tastes. Peeling the squash is quite tricky, but I have found that a carrot peeler is the most useful tool for this job. Serve with pita bread."
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Ingredients

2 h servings 257 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
  2. Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
  3. Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.

Reviews

56
  1. 65 Ratings

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Most helpful positive review

This was really good! I made it as close to the original as I possibly could. I didn't think the chili powder was too much. Great flavor! I used canned diced tomatoes, canned beans, bottled ...

Most helpful critical review

Very good, but next time I think I'd use a little less chili powder.

This was really good! I made it as close to the original as I possibly could. I didn't think the chili powder was too much. Great flavor! I used canned diced tomatoes, canned beans, bottled ...

In my opinion this was excellant! Fast and easy to prepare after long hard day at work. It was sweet and spicy, very filling. Great for a vegetarian who still has to prepare meat for the rest of...

Interesting combination of spices... hearty but i just couldn't eat much of it because it was too hot- 2 tablespoons of chili powder! I would use less next time.

Very good, but next time I think I'd use a little less chili powder.

This stew took 3+ hours to make, and was so spicy that it was not palettable. We just couldn't eat it. I think you meant teaspoon of pepper not Tablespoon.

Excellent! This recipe is wonderful, and it makes the house smell terrific. I made this with canned tomatos and canned beans. I think it would also be good with lentils. I did add about 1 tsp...

I thought this was good but my "guys" didn't care for it at all.

Very good! Just make sure to go light on the chili powder and add more to taste. I roasted the squash at 375 for 20-25 min before adding to the stew.

This was a great recipe. I made a few minor adjustments but the spices were perfect once I decreased the chili powder. Here's what I did: I used buttercup squash instead of acorn and cooked it a...